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Alcoholic drinks from Japan
Kijoshu is sake brewed with finished sake in place of part of the brewing water, at the last of the three mash additions. The extra alcohol slows the yeast, so more sugar is left and the sake comes out sweet, thick and often yellow to amber. The method was developed in 1973 at the national brewing institute, now NRIB.
| Steamed rice and koji rice | As for ordinary sake, added in three stages[saketimes2021][jss-nrib2011] |
| Water | The full amount for the first two additions; less at the third[saketimes2021] |
| Finished sakeEnough to bring the alcohol in the mash water to about 9.5 % | Added at the last (tome) addition in place of water; the institute's report gives the 9.5 % target[sato1976] |
| Starter | koji/qu/mold-starter (koji rice) with sake yeast |
Total time across the recorded steps: 2 days
What changes: Koji mould spreads over the steamed rice and fills it with enzymes
As in all sake brewing. Output: koji rice.
Microbes at work in this step
Aspergillus oryzae grows through the rice and makes the enzymes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kijoshu is sake brewed with finished sake in place of part of the brewing water, at the last of the three mash additions. The extra alcohol slows the yeast, so more sugar is left and the sake comes out sweet, thick and often yellow to amber. The method was developed in 1973 at the national brewing institute, now NRIB. Made in 5 steps over 2 days. The longest step, make koji, takes 2 days (Japan Sake and Shochu Makers Association and…) and runs at 30 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae (sake yeast), its growth held back by the added alcohol do most of the fermenting.
| Main step | 2 daysReported[jss-nrib2011] | Make koji |
|---|---|---|
| Temperature | 30 °CReported[jss-nrib2011] | Make koji |
Ordinary sake uses water for all three mash additions. Kijoshu replaces part of the water at the last addition with finished sake. The extra alcohol slows the yeast, so the sake stays sweet instead of fermenting dry.
Namazake kijoshu, a sub-type the NRIB guide names, is unpasteurised. The guide says namazake deteriorates quickly and should be refrigerated at no more than 5 °C.
Every number is labelled with how it is known. How this atlas is made
The Engishiki (927) records shiori, a mixing method that used sake instead of water. The national brewing institute developed modern kijoshu in 1973, and Enoki Shuzo in Hiroshima began producing it in 1974, the first brewery in Japan to do so. The name is a trademark of the Kijoshu Association, so non-members label similar sake with other names.
